CN101331969A - Method of adding essence during food manufacture - Google Patents
Method of adding essence during food manufacture Download PDFInfo
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- CN101331969A CN101331969A CNA2008101378002A CN200810137800A CN101331969A CN 101331969 A CN101331969 A CN 101331969A CN A2008101378002 A CNA2008101378002 A CN A2008101378002A CN 200810137800 A CN200810137800 A CN 200810137800A CN 101331969 A CN101331969 A CN 101331969A
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Abstract
The invention provides a method for adding flavors during the production process of foods, which comprises that: an aseptic flavor is added into a sterilized liquid food base material under the aseptic condition. The invention also provides a method for producing the food added with the flavors, which comprises that: the liquid food base material is sterilized; the aseptic flavor is added into the sterilized liquid food base material. By using the method of the invention, the loss of the flavors during the production process of the foods can be reduced to prevent the characteristics change of the flavors; the pure aroma of the flavors in the food production can be further guaranteed; the fragrance depositing time can be prolonged and the adding amount of the flavors can be saved.
Description
Technical field
The invention relates to the method for adding essence in a kind of food production, belong to food processing technology field.
Background technology
The modern society people advocate the food of health, nutrition, the taste of following the fashion again simultaneously, the traditional flavor of food can not satisfy the demands of consumers far away, the sense of taste that market demand is more, better, taste that upgrade satisfies the consumer, and flavoring essence is widely used in the food service industry.Though flavoring essence shared ratio in food ingredient is very little, flavour of food products is played a part very important.It can give raw-food material alcohol positive fragrance, corrects the bad smell in the food, also can remedy the aromatic deficiency in food Central Plains.These functions of essence greatly affect the sale of food, if added suitable essence in the food, its fragrance, taste will have beyond thought improvement.Simultaneously, the appearance of science and technology development and through engineering approaches food is for the development of flavoring essence provides good development opportunity.
Flavoring essence generally has stronger volatility, and character is subject to the external environment influence.And the at present conventional food that the is added with essence method of the interpolation essence in food liquid (for example liquid beverage and the liquid breast) production process particularly, normally essence is added in the foodstuff base material, pass through processes such as the degassing, homogeneous, pasteurization then, through these process essence generation partial loss or character are changed, influence the fragrance retention of final products to a certain extent, and influenced the local flavor and the mouthfeel of product.Therefore, how guaranteeing the time of the positive fragrance of the alcohol of essence in food product, prolongation lasting, is one of key technology of product development.The way that generally adopts is to add excessive essence when producing food ingredient at present, but take such method, tend to cause the essence in the food product excessive, and, because the essence as commodity selling especially contains a large amount of solvents in the liquid flavor usually, excessive interpolation essence also will cause having introduced more solvent in food, and this has obviously run counter to the modern society people to natural, the healthy requirement of food.
Therefore, be necessary the method for adding essence in the present food processing is improved, or research and development add essence in the food new method, and this is with to guaranteeing the positive fragrance of the alcohol of essence in food product, prolong fragrance remaining time, prevent excessive interpolation, promoting that the exploitation of food new product is significant.
Summary of the invention
Main purpose of the present invention is to provide the method for adding essence in a kind of food production, to reduce the loss of essence in food production as far as possible, prevent that essence character from changing, thereby further guarantee the positive fragrance of the alcohol of essence in food product, prolong fragrance remaining time, and save the essence addition, prevent the excessive interpolation of essence.
Another object of the present invention is to provide a kind of production to be added with the method for the food of essence, so that the food that obtains of producing contained less essence and can maintain the fragrance of homogeneous in the longer shelf-life.
The present invention at first provides the method for adding essence in a kind of food production, and this method comprises: in the food liquid base-material after adding aseptic essence to sterilization under aseptic condition.
The method that the present invention also provides a kind of production to be added with the food of essence, this method comprises: the liquid towards foodstuff base material carries out sterilization processing; Aseptic essence is added in the food liquid base-material after the sterilization.
In the method for the present invention, described food can be any food that needs to add essence in process of production in liquid base-material, be meant food liquid such as liquid beverage and liquid diary product especially, described liquid beverage for example can be really (vegetables) juice or really (vegetables) juice beverage, tea beverage, sports drink, milk-contained drink etc., described liquid diary product can be (milk-contained drink both can classify as liquid beverage, also can classify as liquid diary product) such as liquid milks.Among the present invention, described food liquid base-material is meant the feed liquid of the tool flowability that the set of dispense of other except that essence in the food formula is made, can be solution, also can be emulsion, and allow to contain in the feed liquid for example fruit material etc. of food grain that certain providing chew mouthfeel.
In traditional food liquid production process, after in the food liquid base-material, adding essence, also need processes such as the process degassing, homogeneous, pasteurization just to produce and obtain product.And in the method for interpolation essence of the present invention, be in the food liquid base-material after under aseptic condition, adding aseptic essence to sterilization, the resulting mixed material that contains essence no longer outgases, homogeneous, pasteurization operation, can obtains product but can directly be carried out, reduced in the food production process process and made essence volatilization and/or rotten link, thereby the positive fragrance of the alcohol of essence in the retained product prolongs fragrance remaining time to greatest extent.Method of adding aseptic essence at the sterilization back segment of the present invention is also referred to as aseptic back segment adding technique.
Among the present invention, described essence can be one or more in soluble perfume, oil soluble perfume and the emulsifying essence, should be to meet the relevant industries standard and for example allow the flavoring essence that adds among the GB2760.According to specific embodiments of the present invention, be applicable to that essence of the present invention is liquid flavor.
In the method for the invention, described aseptic essence can adopt membrane filtration technique to prepare.Concrete preparation method can for: adopt the filter membrane (in actual the enforcement for comprising the filter of filter membrane) of aperture 0.2～1 μ m that essence is carried out filtration sterilization, and utilize the aseptic filling and packaging machine of malleation (for example aseptic filling and packaging machine of Tetrapack company) that the essence after the degerming is packaged into sterile bag essence packing.Wherein, the filter with described filter membrane can carry out pre-sterilized before essence is carried out filtration sterilization, for example can carry out filter by steam pre-sterilized, pre-sterilized condition: 121 ℃, 30min.Preparation-obtained sterile bag essence packing can be kept in standby under gnotobasis.
According to specific embodiments of the present invention, be to utilize an essence conveyance conduit with in the online food liquid base-material that adds to after the sterilization of aseptic essence, the aseptic essence of one end conducting of described essence conveyance conduit, the other end with carry sterilization after the pipeline of food liquid base-material be connected.During concrete enforcement; can be in advance the essence conveyance conduit be carried out pre-sterilized (steam sterilizing for example; 121 ℃; 30min); one end of essence conveyance conduit can be needle tubing or analog; this needle tubing is before use for sealing state; under the protection of high temperature and high pressure steam barrier, remove during use and seal; insert in the sterile bag essence packing; and the other end of essence conveyance conduit with carry sterilization after the pipeline of food liquid base-material be connected; thereby but the pipeline of the food liquid base-material after conducting sterile bag essence packing and the conveying sterilization adds aseptic essence in the food liquid base-material to.The pipeline enclosure of the food liquid base-material after described essence conveyance conduit and conveying sterilization is provided with flow controller, can accurately regulate the flow of essence, thereby essence is added in the food liquid base-material quantitatively.During concrete enforcement; conducting place of essence conveyance conduit and aseptic essence and with carry sterilization after the pipeline of the food liquid base-material place that is connected; also need to adopt high temperature and high pressure steam to make the protection barrier; the temperature of described high temperature and high pressure steam is preferably 110～130 ℃, and pressure is preferably 170kPa～300kPa.
As can be seen, in the method for the present invention, be online interpolation essence in the process of the food liquid base-material after the sterilization being carried continuously (carrying), by dynamic interpolation process to bottle placer, the easy addition of control essence is beneficial to essence is evenly added in the food liquid base-material.
According to preferred specific embodiments of the present invention, the mixed material that obtains after can making aseptic essence add in the food liquid base-material static mixer (promptly between the production pipeline before the bottle placer one static mixer being set after adding essence) of flowing through obtains further mixing more fully.
In the method for the invention, except that above-mentioned explanation, the operation of specifically not mentioning conventional equipment in the field or carry out under for example the can etc. of the food material after the preparation, sterilization, interpolation essence of food liquid base-material and concerned process steps device therefor all can adopt with reference to the prior art in affiliated field.
To produce liquid diary product is example, and traditional production technology comprises:
Former milk check → milk collection → storage → clean breast → standardization → pasteurize → batching (adding stabilizing agent, essence etc.) → UHTS → cooling → can → vanning → insulation is tested → is dispatched from the factory.
And utilize method of the present invention, the technology of producing liquid diary product comprises:
Former milk check → milk collection → storage → clean breast → standardization → pasteurize → batching (adding stabilizing agent etc.) → UHTS → cooling → aseptic interpolation essence → can → vanning → insulation is tested → is dispatched from the factory.
In above-mentioned traditional production technology, after in batching milk liquid, adding essence, also to experience follow-up UHTS step, and conventional UHTS step need experience vacuum outgas, homogeneous, heat sterilization process, and these processes all can make essence produce the part volatilization or character is damaged; And in the method for the invention, move after the step with interpolation essence, be arranged on the back segment (can leading portion) of whole production technology, essence is without processes such as vacuum outgas, high-temperature heating, avoid essence to wreck, kept the original fragrance of essence to greatest extent.
In sum, the present invention is by being processed into sterile product to essence, and utilize aseptic back segment adding technology, and by online mode essence is added in the product in normal temperature, can reduce the loss of essence in food production, prevent that essence character from changing, can keep the original fragrance of essence to greatest extent,, and make product in long whole process of shelf-life, can keep the fragrance of homogeneous for the positive fragrance of the alcohol of essence in food product is given security, guaranteed the durable aroma of essence, fragrance retention is lasting.Simultaneously, related experiment proves, utilizes method of the present invention, can make the addition of essence save 30%～50%, needn't excessively add.And in the method for the present invention, the operation of aseptic condition is easier than being easier to realization, can reduce equipment investment and production management cost.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, the beneficial effect that is intended to help the reader to understand technical spirit of the present invention better and can produce can not be interpreted as the qualification to the scope of the present invention.
Embodiment 1
Prepare a kind of acidic milk drink according to following material rate:
Milk 350 weight portions, sodium carboxymethylcellulose 1.2 weight portions, lactic acid 1 weight portion, citric acid 2.5 weight portions, flavoring essence 0.8 weight portion, white granulated sugar 50 weight portions, water 594.5 weight portions.
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
The production method of the acidic milk drink in the present embodiment may further comprise the steps successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technology, then at 72～90 ℃, carries out 5～15 seconds pasteurize, and the raw material milk after the sterilization is cooled to below 8 ℃ standby;
(2) preparation milk fluid composition:
Be mixed evenly with white granulated sugar and sodium carboxymethylcellulose are dried, join in an amount of batching water (the batching water can be heated to about 80 ℃), stirring and dissolving, and be cooled to below 35 ℃, squeeze into material-compound tank, with the abundant mixing of milk;
With lactic acid and citric acid and an amount of batching water (acid strength best≤5%) mixing, and under stirring, acid solution is slowly evenly joined in the feed liquid of material-compound tank and carry out acid adjustment, prevent to produce the protein flocculus, the milk fluid composition that obtains preparing;
The milk fluid composition that (3) will prepare is warming up to 60 ℃ of left and right sides homogeneous, homogenization pressure 200bar; Carry out sterilization in 137 ℃/4 seconds behind the homogeneous, carried continuously after the milk fluid composition after the sterilization is cooled to below 25 ℃ and remove bottle placer;
(4) the milk fluid composition after will sterilizing is carried in the process of bottle placer continuously, with aseptic flavoring essence online add to milk fluid composition in (product main stream line pipeline).Wherein, described aseptic flavoring essence prepares according to following operation: liquid flavor filters by the membrane filter that positive pressure pump and speed control flow through 0.2 μ m, obtain aseptic essence, be packaged into sterile bag essence packing by the aseptic filling and packaging machine of malleation (available from Tetrapack company) then, it is indoor that this sterile bag essence packing can be stored in gnotobasis.When in alignment milk fluid composition, adding aseptic essence, utilize one, an end of conveyance conduit is inserted in the sterile bag essence packing, and the pipeline of the food liquid base-material after the other end and the conveying sterilization is connected through pre-sterilized essence conveyance conduit.The pipeline enclosure of the food liquid base-material after described essence conveyance conduit and conveying sterilization, be provided with flow controller, for example adopt the FLEXDOS charging system of Tetrapack company, can accurately control the flow (can be accurate to 0.1/10000th) of essence and the power of carrying essence is provided, thereby add in the milk fluid composition essence is quantitatively online equably.In this process; the place can be only be connected when the end with the essence conveyance conduit inserts in the sterile bag essence packing, in conducting place of essence conveyance conduit and aseptic essence and with the pipeline of food liquid base-material after the conveying sterilization; adopt high temperature and high pressure steam to make the protection barrier; the temperature of described high temperature and high pressure steam is preferably 110～130 ℃, and pressure is preferably 170kPa～300kPa.In this method,, can in the overall situation of bacterium is arranged, the people be the gnotobasis that produces a product, carry out the aseptic interpolation process of essence, and avoid product contaminated by adopting the protection barrier of high temperature and high pressure steam as product.Because essence is the high temperature and high pressure steam environment that passes through the conveyance conduit outside moment adding in the process of milk fluid composition from sterile bag essence packing, the character of essence can not destroyed by the high temperature of outside;
Aseptic essence adds in the milk fluid composition can the flow through static mixer of an online setting of the resulting mixed material in back to, obtains further fully mixing;
(5) the mixed material that is added with essence carries out sterile filling under≤25 ℃, promptly obtains the acidic milk drink product of present embodiment, and this product can dispatch from the factory after insulation experiment (placing 5～7 days for 30～40 ℃) is qualified.
Comparative Examples 1
Formula for a product according to embodiment 1 is produced milk beverage.The production method of this Comparative Examples is compared with embodiment 1, difference only is that essence does not carry out aseptic online interpolation and joins in the milk fluid composition after the acid adjustment, carry out 137 ℃/4 seconds sterilization and cooling back can then, other production technologies are basic identical, obtain the milk beverage of this Comparative Examples 1.Essence in this Comparative Examples 1 can pass through UHT high temperature sterilization section heat treatment process.
Embodiment 1 and Comparative Examples 1 mouthfeel evaluation experimental
The product of getting embodiment 1 and Comparative Examples 1 is as the taste tests sample, carrying out the sensory difference degree tastes: two methods of getting in five---difference identification method is carried out in this experiment, investigate two kinds of products under the different situation of identical essence addition, processing technology, whether two kinds of products are variant and estimate preference degree.This experiment is chosen 20 people altogether and is participated in, judged rightly two types of five kinds of samples of 14 people are wherein arranged, wherein 13 people like the product of embodiment 1, illustrate that the product of embodiment 1 and Comparative Examples 1 has notable difference, and like the people of the product of embodiment 1 to account for 93% of number.
Aseptic interpolation essence saving degree mouthfeel contrast experiment
This experiment mainly is to investigate the addition that aseptic back segment of the present invention adds the much degree saving of the method energy essence of essence, and laboratory sample is the excellent yogurt of the original flavor of Inner Mongolia Yili Industry Group Co., Ltd's Workshop Production.100%, 85%, 70% and 50% addition by the essence amount of the excellent yogurt of original flavor of Workshop Production is produced 1#, 2#, 3# and 4# sample, and aseptic back segment adding method of the present invention is adopted in the interpolation of essence.The excellent yogurt of producing with workshop traditional handicraft (burden process interpolation essence) of original flavor be in the same old way, selects 1#～4# sample and in the same old way diversity factor.Experimental result is: 3# sample (70% original essence addition) and the excellent yogurt no significant difference of workshop original flavor, illustrate that the excellent yogurt of original flavor utilizes aseptic back segment to add essence, can save 30% essence addition, so adopt aseptic back segment to add, can effectively reduce the addition of raw material, save cost greatly, prevent the excessive interpolation of essence.
Embodiment 1 and Comparative Examples 1 local flavor changes in contrast are investigated
Get the product of embodiment 1 and Comparative Examples 1 and investigate sample as local flavor, carry out taste flavor and taste experiment, the product after rolling off the production line carries out the contrast of sample taste flavor every other month in normal temperature storage, and the time is to roll off the production line the back to storing seven months from product.Investigate outcome record in following table.
| Time | Embodiment 1 | Comparative Examples 1 |
| One month | The milk flavor is strong, fragrance is pure just, free from extraneous odour | The milk flavor is strong, fragrance is pure just, free from extraneous odour |
| Two months | The milk flavor is strong, fragrance is pure just, free from extraneous odour | The milk flavor is strong, fragrance is pure just, free from extraneous odour |
| Three months | The milk flavor is strong, fragrance is pure just, free from extraneous odour | The milk flavor is strong, fragrance slightly subtracts, free from extraneous odour |
| Four months | The milk flavor is strong, fragrance is pure just, free from extraneous odour | The milk flavor is strong, fragrance slightly subtracts, free from extraneous odour |
| Five months | The milk flavor is strong, fragrance is pure just, free from extraneous odour | Having suckles distinguishes the flavor of, fragrance slightly subtracts, free from extraneous odour |
| Six months | Have milk, fragrance alcohol just, free from extraneous odour | Having suckles distinguishes the flavor of, fragrance slightly subtracts, slight peculiar smell |
| Seven months | Have milk, fragrance alcohol just, free from extraneous odour | Having suckles distinguishes the flavor of, fragrance is not pure just, peculiar smell is arranged |
Investigate the result as can be seen from last table, the product of the embodiment of the invention 1 has guaranteed that product keeps the homogeneity of fragrance in the whole long shelf-life (general six months).The technology of the present invention that adopts is described, except that prevent the excessive interpolation of essence, save production cost and management cost, also can solve the flavor variations problem of product in the product shelf life to a certain extent.And, detect through microbiological indicator in above-mentioned seven months shelf lifes product, find to meet the correlated quality standard-required, illustrate that the product that utilizes method production of the present invention to obtain has reached the aseptic requirement to product.
Claims (10)
1, add the method for essence in a kind of food production, this method comprises:
In the food liquid base-material after under aseptic condition, adding aseptic essence to sterilization.
2, method according to claim 1, wherein,
Described essence is one or more in soluble perfume, oil soluble perfume and the emulsifying essence.
3, method according to claim 1, wherein,
Described essence is liquid flavor.
4, method according to claim 1, wherein,
Adopt membrane filtration technique to prepare aseptic essence.
5, method according to claim 4, wherein,
Adopt the filter membrane of aperture 0.2～1 μ m that essence is carried out filtration sterilization, and the essence after utilizing the aseptic filling and packaging machine of malleation with degerming is packaged into sterile bag essence packing.
6, method according to claim 1 or 5, wherein,
Utilize an essence conveyance conduit with in the online food liquid base-material that adds to after the sterilization of aseptic essence, the aseptic essence of an end conducting of described essence conveyance conduit, the other end with carry sterilization after the pipeline of food liquid base-material be connected; Conducting place of essence conveyance conduit and aseptic essence and with carry sterilization after the pipeline of the food liquid base-material place that is connected, adopt high temperature and high pressure steam to make to protect barrier; And be to utilize flow controller to regulate the addition of essence in this method.
7, method according to claim 6, wherein,
The temperature of described high temperature and high pressure steam is 110～130 ℃, and pressure is 170kPa～300kPa.
8, method according to claim 1, this method also comprises:
Make aseptic essence add in the food liquid base-material the resulting mixed material in the back static mixer of flowing through to, further mixed.
9, method according to claim 1, wherein,
Described food is liquid beverage or liquid diary product.
10, a kind of production is added with the method for the food of essence, and this method comprises:
The liquid towards foodstuff base material carries out sterilization processing;
According to each described method of claim 1～9 aseptic essence is added in the food liquid base-material after the sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101378002A CN101331969A (en) | 2008-07-23 | 2008-07-23 | Method of adding essence during food manufacture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101378002A CN101331969A (en) | 2008-07-23 | 2008-07-23 | Method of adding essence during food manufacture |
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| Publication Number | Publication Date |
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| CN101331969A true CN101331969A (en) | 2008-12-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008101378002A Pending CN101331969A (en) | 2008-07-23 | 2008-07-23 | Method of adding essence during food manufacture |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006125591A1 (en) * | 2005-05-23 | 2006-11-30 | Phares Pharmaceutical Research N.V. | Direct dissolution |
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- 2008-07-23 CN CNA2008101378002A patent/CN101331969A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006125591A1 (en) * | 2005-05-23 | 2006-11-30 | Phares Pharmaceutical Research N.V. | Direct dissolution |
Non-Patent Citations (3)
| Title |
|---|
| 无: ""光明"眼中的保鲜乳品包装", 《中国包装工业》 * |
| 无: "高水解率低乳糖牛奶 伊利营养舒化奶", 《中国乳业》 * |
| 王进华: "应用于冰淇淋中的辅料", 《冷饮与速冻食品工业》 * |
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Application publication date: 20081231 |